Potato-Crusted Chicken Fingers

Photo: Randy Mayor; Styling: Leigh Ann Ross

These chicken fingers are pan-fried in a small amount of canola oil and coated with a crispy mixture of baked potato chips and flour.   Serve with broccoli and buttered penne for an easy weeknight meal.

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 444
  • Fat: 19.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 10.7g
  • Polyunsaturated fat: 5g
  • Protein: 38.7g
  • Carbohydrate: 25.2g
  • Fiber: 1.3g
  • Cholesterol: 140mg
  • Iron: 2.1mg
  • Sodium: 596mg
  • Calcium: 69mg

Ingredients

  • 6 ounces baked potato chips
  • 3/4 cup all-purpose flour
  • 1/2 cup 2% reduced-fat milk
  • 1 large egg, lightly beaten
  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into strips
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil, divided

Preparation

  1. 1. Grind chips in a food processor, and place in a shallow dish. Place 3/4 cup flour in a shallow dish. Combine the milk and egg in a shallow dish. Sprinkle chicken with salt; dredge in flour. Dip chicken in milk mixture; dredge in ground chips.
  2. 2. Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add half of chicken; cook 2 minutes on each side or until done. Repeat with remaining oil and chicken.
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